green bean pickling recipe

Written ByJenny Smyth Posted on
green bean pickling recipe
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The Best green bean pickling recipe

I’ve always been a fan of pickling as a way to preserve fresh vegetables and add some flavor to our meals. My family and I love this green bean pickling recipe because it’s so easy to make and requires minimal ingredients. We like to use it as a side dish for family gatherings and potlucks, or as a topping for salads and sandwiches.

The best part about this recipe is that it’s incredibly versatile – you can adjust the level of sweetness and tanginess to suit your taste. Plus, the longer it sits in the fridge, the more flavorful it becomes. I’ve tried making it with different types of vinegar and spices, but my favorite combination is a classic blend of white vinegar, salt, and black pepper.

My kids love helping me prepare the beans by snapping them into bite-sized pieces and adding them to the jar. It’s become a fun family tradition for us! One thing I appreciate about this recipe is that it’s so easy to customize – you can add your favorite herbs or spices to give it an extra boost of flavor.

My husband even likes to add a dash of hot sauce for an extra kick. I’ve also experimented with using different types of beans, such as snap peas or carrots, but green beans are my absolute favorite. The key to making this recipe successful is using high-quality ingredients and following the instructions carefully.

Don’t skip the step of letting the beans sit in the fridge for at least 24 hours before serving – it makes all the difference in the world!

Classic Dill Pickled Green Beans

Classic Dill Pickled Green Beans

4.8 from 1390 votes

Crunchy, tangy pickled green beans with dill and garlic. Perfect as a snack or a zesty addition to charcuterie boards.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins plus 24 hours chilling
Servings: 8Cuisine: InternationalCalories: 25 kcal

🥘Ingredients

For the Beans

1 pound fresh green beans, trimmed to fit your jar
4 cloves garlic, peeled and halved
2 teaspoons dill seeds
1 teaspoon black peppercorns
1 teaspoon red pepper flakes (optional)

For the Brine

1 cup white vinegar (5% acidity)
1 cup water
1 tablespoon pickling salt
1 tablespoon sugar

👨‍🍳Directions

1Wash the green beans thoroughly and trim the stem ends so they fit upright in your jar, leaving about 1/2 inch of headspace at the top.
2Pack the beans vertically into the jar along with the garlic halves, dill seeds, peppercorns, and red pepper flakes if using.
3In a small saucepan, combine the white vinegar, water, pickling salt, and sugar.
4Bring the mixture to a boil over medium-high heat, stirring occasionally until the salt and sugar are completely dissolved, about 3 to 4 minutes.
5Carefully pour the hot brine over the beans in the jar, using a funnel if needed, until the beans are fully submerged but leaving 1/2 inch of headspace.
6Tap the jar gently on the counter to release any air bubbles, then screw on the lid tightly.
7Let the jar cool to room temperature on the counter for about 1 hour, then refrigerate for at least 24 hours before eating.
8The pickled beans will keep in the refrigerator for up to 3 months, and their flavor will deepen over the first week.

🔧Equipment

1 quart (32 oz) wide-mouth mason jar with lid
Small saucepan
Cutting board and knife
Measuring cups and spoons
Funnel (optional)

📊Nutrition Facts (per serving)

🔥Calories: 25 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 880mg🌾Total Carbs: 5g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 1g

📝Notes

For a milder pickle, reduce the red pepper flakes or omit them entirely. You can also add a sprig of fresh dill per jar for extra flavor. Ensure your jar is clean and dry before packing the beans.

Watch Video Of How Classic Dill Pickled Green Beans Works

This green bean pickling recipe is always a good idea for any occasion because it is so simple to make and everyone loves it. I bring a jar to every family gathering and it never fails to get compliments. The beans are crunchy, tangy, and full of flavor.

They work perfectly as a snack, a side dish, or even on a relish tray. For storage, just keep the jar in the fridge and the beans will stay good for weeks. When you want to serve them, you can eat them cold right out of the jar or let them sit at room temperature for a few minutes to take the chill off.

They are also great chopped up and added to salads or tuna sandwiches for extra crunch. I always make a double batch because one jar never lasts long in my house. This is one of those recipes that just makes life a little easier and a lot tastier.

❓ Frequently Asked Questions About Dill Pickled Green Beans

Q1: What type of vinegar should I use for this recipe?

I prefer to use white vinegar because it’s neutral-tasting and won’t overpower the flavor of the beans. However, you can experiment with other types of vinegar, such as apple cider or balsamic, if you prefer a sweeter or more complex flavor profile.

Q2: Can I make this recipe with other types of beans?

Yes, you can definitely experiment with other types of beans! Snap peas and carrots work well too. However, green beans are my personal favorite because they have just the right amount of crunch and sweetness.

Q3: How long does this recipe keep in the fridge?

This recipe will keep in the fridge for at least 2 weeks, but I recommend using it within 5-7 days for optimal flavor. The longer it sits, the more flavorful it becomes!

Q4: Can I make this recipe without any added salt?

Absolutely! If you’re watching your sodium intake or prefer a low-sodium diet, simply omit the salt altogether. The natural sweetness of the beans will still shine through.

Q5: Can I add other ingredients to give this recipe more flavor?

Sure thing! Feel free to experiment with different herbs and spices to find your perfect combination. Some popular options include garlic powder, onion powder, or dried dill weed.

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